Sinus rinse question?

Question

I recently began to use a NeilMed nasal rinse bottle and really like it so far. When is the best time to use it: Before I go out in the morning, or in the evening? Would rinsing before going out decrease the benefit because it would expose the nasal tissue more to pollutants, etc? Should I just wait until I return home in the pm to rinse? Thanks

Answer 1

Ayurveda:
A sinus problem is caused by excess of kapha dosha, according to Vasant Lad, B.A.M.S., M.A.Sc., director of the Ayurvedic Institure in Albuquerque, New Mexico.
For less severe sinus problem, a lukewarm saltwater rinse
may help restore easy breathing, according to Dr. Lad. He suggests using this remedy no more than once a day when needed for sinus congestion, according to Dr. Lad; during a severe sinus attack, he says it may be repeated up to three times a day -morning, afternoon and evening.

So, I think you have the best idea already, by waiting until you return home in the pm to rinse.

To prevent sinus problem from developing, Dr. Lad
recommends keeping your nostrils moistutized. "Using an eye dropper, put five drops of warm ghee in each nostril," he says. "Do this at least once a day, either once in the morning or once in the evening, and the ghee or sesame oil for this purpose.

Hoe to Make Ghee:
Many Ayurvedic home remedies use ghee, or clarified butter, as a primary ingredient. The followingrecipe is from Vasant Lad, B.A.M.S., M.A.Sc., director of the Ayurvedic Institute in Albuquerque, New Mexico, a native of India and one of the few classically trained Ayurvedic practitioners teaching in the United States. The mixture produces enough to last for several weeks. Store in a tightly closed container on the kitchen shelf. Ghee does not need refrigeration, and according to Ayurvedic practitioners, the cooking process burns off the cholesterol.
* Melt two pounds of unsalted butter in a heavy saucepa over medium heat.
* As soon as the butter begins to boil and form, reduce the heat to a simmer. Keeping melted butter at a steady simmer until it is golden in color and no form remain on top.
* Stir occasionally after the whitish curds sink to the bottom. When these curds turn light tan, the ghee is ready.
* Cool the mixture and strain it into a steile quart jar. Discard the curds from the bottom, as they are almost pure cholesterol.r


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Source(s):

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Answer 2

We have one in the morning if you are stuffy and if not at night that way you can rinse out the out doors crap.

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